Head chef

Headquarters Restaurant and Bar; Alberta; Presencial; CAD 70 000 - 90 000; Tempo integral

Resumo da oferta

Headquarters Restaurant and Bar in Canada seeks an experienced kitchen leader to manage food preparation, menu planning and staff supervision in a fast-paced, on-site setting.

The role requires 3–5 years of experience, English fluency, and formal education in an appropriate trades certificate or diploma. You will recruit staff, train kitchen teams, and ensure high standards of quality and presentation.

Qualificações

• 3–5 years of experience in a kitchen leadership role.
• English language proficiency.
• Education: other trades certificate or diploma.

Responsabilidades

• Estimate amounts and costs of supplies and food items.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Supervise cooks and other kitchen staff.
• Prepare and cook meals or specialty foods.
• Plan menus and ensure food meets quality standards.
• Recruit and hire staff.
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
• Train staff in preparation, cooking and handling of food.

Conhecimentos

Leadership

Team player

Organized

Flexibility

Interpersonal skills

Formação académica

Other trades certificate or diploma

Descrição da oferta de emprego

Overview

Languages

English

Education

• Other trades certificate or diploma

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

• Odours

Work setting

• Formal dining room
• Restaurant
• Catering firm
• Resort

Ranks of chefs

• Head chef
• Sous-chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Efficient interpersonal skills
• Flexibility
• Organized
• Team player